Tavel the Popes' Rosé, an Article from Jacqueline Friedrich

feature / genius loci / Tavel: The Popes’ Rosé TAVEL: THE POPes’ ROSÉ Since the 14th century, Tavel has been an island of pink in a sea of red. But the Southern Rhône village’s style has always been about more than mere refreshment, and as Jacqueline Friedrich explains, today’s top producers are making serious, complex, food-friendly wines es, the placement of that apostrophe is intentional. Tavel, population 1,700, is a small village located 15km (10 miles) northwest of Avignon on the right bank of the Rhône in the Gard department. Tavel AOP was the first and is still one of the onlyY appellations in France devoted entirely to rosé wines. Although wine has been made here ever since Roman times (and perhaps earlier) and is said to have been the favorite quaff of Philippe le Bel, as well as François 1, local lore credits the presence of the popes in Avignon, as well as in nearby Châteauneuf-du-Pape, with the style of the appellation’s wine. The story—whether apocryphal or not—is an amiable one. Its source is Guillaume Dumoulin and originates with his great-grandfather Eugène, the founder of one of the Tavel’s most venerable domaines, the Château de Trinquevedel. In the 14th century, according to Dumoulin, Pope Innocent VI (1352–62), a great lover of wine in general and of Châteauneuf- du-Pape (both red and white) in particular, asked Tavel to make wines that were lighter in color and in alcohol than those reds from across the river. And so, the good folk of Tavel complied. They began making wine of a color that came to be called rubis teinté d’or. Thus although Tavel is classically categorized as a rosé, historically it was closer to a light red, a clairet, which presumably was the color of the wine furnished for the pope by the monks at the Prieuré de Montézargues in Tavel. And even after Pope Gregory XI moved the papal court back to Rome in 1377, wines from Tavel were exported to Italy. 162 | THE WORLD OF FINE WINE | ISSUE 56 | 2017 THE WORLD OF FINE WINE | ISSUE 56 | 2017 | 163 This article from The World of Fine Wine may not be sold, altered in any way, or circulated without this statement. Every issue of The World of Fine Wine features coverage of the world’s finest wines in their historical and cultural context, along with news, reviews, interviews, and comprehensive international feature / genius loci / Tavel: The Popes’ Rosé auction results. For further information and to subscribe to The World of Fine Wine, please visit www.worldoffinewine.com or call +44 20 3096 2606 A tacit agreement with Châteauneuf? Fast-forward to 1936, the year of the founding of the appellations of origin under the leadership of the Baron le Roy of Châteauneuf-du-Pape. During a trip to Paris with a number of vignerons from Tavel, Cassis, Arbois, and Cognac, Le Roy allegedly entered into a tacit agreement that Châteauneuf-du- Pape might conserve the priority of producing whites and reds, leaving Tavel the premier producer of rosé. (This might also explain why there has never been a rosé version of Châteauneuf-du-Pape.) And so it came to pass that on May 15, 1936, the appellation of Tavel was created. By law, it was a rosé made from a blend of grapes, chiefly Grenache, plus Cinsault, Clairette, Picpoul, Calitor, Bourboulenc, Mourvèdre, Syrah, and Carignan. It’s perhaps not surprising that the grape varieties cultivated resemble those planted in Châteauneuf-du-Pape. Tavel’s soils, too, recall those of its prestigious neighbor. Three types of soil are considered the finest. The first—found, for example, in the lieu-dit Vestides—corresponds to the sharp chalky white stones called lauzes that cover the area west of the village. The lieu-dit Olivet, on the well-exposed terraces and gentle slopes southeast of the village, is covered in light, permeable soils of sand and stone. Vallongues, one of the most celebrated place-names, lies to the north of the village and, though the landscape is less dramatic, most resembles the vineyards of Châteauneuf, carpeted as it is with heavy quartzite stones the size of loaves of country bread. Tavel’s method of vinification, however, shares nothing with Châteauneuf-du-Pape. Grapes are pressed lightly, sometimes destemmed, sometimes not, then undergo a cold soaking for from 12 to 36 hours (and often longer), before decanting and fermenting at temperatures no higher than 72°F (22°C). Some wines undergo malolactic; others do not. The wines then age in tank for anywhere from several months to more than a year before being bottled. The resulting wines range from deep salmon pink, often glinting orange or deeper pink; others are darker still, as if draped with a purple veil. Make no mistake about it, these are serious wines—wines to sip, to linger over, to watch evolve. Attention should be paid. They are also wonderful food wines, perfect for exotic cuisines—from Moroccan lamb-and-fruit tagines and bstillas, to nems and samosas, as well as all manner of occidental fare— from vegetable flans, to goat cheese, raclette, and charcuterie, as well as smoked fish, even kedgeree. Roughly 100 producers and 1,000 hectares In May 1936, Tavel had 354ha (875 acres) of vines; today there are roughly 1,000ha (2,470 acres), producing 41,200hl yearly. made three passes through the vineyard. And it rained during Demoulin makes three types of Tavel. The first, which aromas and a hint of minerality. Nicely structured, with good There are 111 producers of Tavel, of which 106 are vignerons. harvest, too. We had to pick fast.” Whatever these producers debuted in 2011, is called Autrementavel. Intended to be a lively balance and length, it was a rather serious summer wine but What follows are brief overviews of eight producers. did, it worked. The 2014s described below were delicious. summer quaff—a wine to drink at a barbecue or on the beach— more happy-go-lucky than the style of Tavel Demoulin prefers Many of the wines were tasted during a visit to the region in the wine’s style, Demoulin says, was dictated by consumer to make, which is embodied by the two cuvées that follow. the spring of 2015. Later vintages were sampled at home in Château de Trinquevedel demands. Harvested by hand and machine, Autrementavel is Trinquevedel’s Cuvée Traditionnel’s blend varies from 2016 and 2017. Fans of Tavel might wonder about the absence Guillaume Demoulin works 30ha (74 acres) of vines in Tavel usually 80% Grenache—often picked at a bit less than full vintage to vintage but is chiefly Grenache (mostly noir but of the trendy Domaine de l’Anglore. Here’s the reason: Eric and 40 ares (one acre) in neighboring Lirac. An agricultural ripeness—and 20% Cinsault. The grapes undergo a cold soak some blanc), followed by Cinsault, Clairette, and Syrah, the Pfifferling, l’Anglore’s owner, canceled our scheduled engineer who studied in Belgium and the University of Avignon, for 12 hours at 68°F (12°C) before being pressed and severely balance made up of small proportions of Mourvèdre and interview during my visit to Tavel a half-hour before it was to he took over the domaine in 2006 when his father, an enologist, decanted, then fermented at 63°F (17°C). The wine is filtered Bourboulenc. Grapes are sorted and destemmed, then cold- take place, and he repeatedly refused to send samples. died at the young age of 51. Essentially following the principles at Christmas and bottled in January. The 2014, 13.5% ABV, soaked for anything from 12 to 48 hours, after which the Many of the wines described below come from the 2014 of sustainable farming, Demoulin says he makes his own rules. was a pretty pink with light, floral lemon-zest and pale-fruit grapes are pressed. Fermentation, which lasts 20 days, vintage. According to vintner Richard Maby, 2014 was a Depending on the parcel, his soils—sand with quartzite cobbles, occurs in cement tanks at 17%. The wine ages in tanks for nightmare. “From July on,” he said, “it rained all the time. We calcareous stones, as well as silty clay—are well drained, and Previous spread: The city of Avignon, home to seven popes between 1309 and 1378. six to nine months before bottling. A deeper pink than the had to remove a lot of grapes, deleaf, remove the rot. We because the vines’ roots go deep, they rarely suffer from drought. Prat © Patrice Photography Above: Chalky white lauzes soils gleaming beneath the vines to the west of Tavel. previous wine, the 2014 was a full, fresh, mouth-filling wine 164 | THE WORLD OF FINE WINE | ISSUE 56 | 2017 THE WORLD OF FINE WINE | ISSUE 56 | 2017 | 165 feature / genius loci / Tavel: The Popes’ Rosé admirable sense of place, a real identity. It was fresh, potent, and This ambitious little structured, with a bit of CO2, which Maby deliberately keeps and which punches up the flavors of lemon zests and Provençal herbs. domaine, Palai Mignon, Prima Donna is a sélection parcellaire from Maby’s best was a wonderful discovery. terroir—on the Vallongue with its ankle-breaking cobbles. A blend of Grenache Noir and Cinsault, the grapes undergo Cyril Amido left the local a 48-hour cold-soak before fermenting at low temperatures. cooperative in 2006 and Judging by two vintages—2014 and 2015—Prima Donna’s color calls to mind the word clairet. The wines, both 14.5% ABV, are a began converting his pale, translucent red.

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